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We are quite fortunate in Australia to have such a large variety of foods at our disposal. wholesale 1kg of fat is around $7-8AUD, supermarkets and gourmet places flog it off for $5-6AUD for 500gms.

Blew my mind using just for vegetables, especially potatoes, just nothing like it!Also used in kitchens making the usual confits and soup flavourings (if aspiring french) although not exclusively on duck, using on lamb, rabbit, chicken, offal. whatever floats your yacht.

Jared08

Post subject: Re: Duck Fat

Posted: Thu Oct 24, 2013 11:40 pm

Joined: Fri Dec 21, 2012 11:34 pmPosts: 164

Potato confit in duck fat, I use it instead of butter for veg on certain dishes, render fat scraps of duck breast till its a crackle and its fantastic!

_________________"never pass up a bathroom, never waste a hard-on, and never trust a fart. "

pjwoolw

Post subject: Re: Duck Fat

Posted: Fri Oct 25, 2013 2:22 am

Joined: Tue Oct 23, 2012 1:14 amPosts: 604Location: San Ramon Ca.

MadRookie wrote:Here in South Africa it is a hard commodity to come by & very expensive.

Only available at "Woolworths"

I use it extensively for frying as it gives a unique great flavor.....

Duck or goose fat have become rare and expensive in Holland. Just a few gourmet shops have it. Niche market and corresponding prices. While in France it's perfectly common, especially in the Alsace and Périgord kitchen.Save it when you prepare a magret. Great indeed for potatoes or a steak.

Jeff B

Post subject: Re: Duck Fat

Posted: Fri Oct 25, 2013 1:59 pm

Joined: Thu Nov 22, 2012 4:17 amPosts: 5139

Very cool pictures Rook!

_________________If at first you don't succeed, pay someone that knows what they're doing.

Melampus

Post subject: Re: Duck Fat

Posted: Fri Oct 25, 2013 2:51 pm

Forum Moderator

Joined: Wed May 16, 2012 4:42 pmPosts: 3919Location: USA... mostly.

ROOK <> "Input"... regarding what exactly?

If you mean ideas as to how to acquire & also, cut your food cost, I would suggest networking with local butchers & asking for as much fresh raw fat as they can generate, and render it yourself. I usually get this all free from my local guys as I buy so much product, but it should be CHEAP if they charge you. If you have any Chinese restaurants around as they usually always sell duck, you might consider asking them the same.

Another idea is dependent upon shipping costs. If it works out to be less expensive than your Woolworth connection, I just called one of my meat purveyors & a 3.5# tub costs me US$23.76. Styrofoam box w/dry ice is another US$20.

Totally different flavor, but I save all the chicken fat I generate while butchering in-house to render out the schmalz for Kosher clientele. Chicken fat is always abundant at a butcher.

_________________Embracing the silence amid a life and land full of static...

Jack

Post subject: Re: Duck Fat

Posted: Fri Oct 25, 2013 8:51 pm

Joined: Thu Sep 13, 2012 8:44 pmPosts: 177

At the restaurant I work in we go through 2-3 cases of duck breasts a week (about 12 lbs each give or take). The breasts are trimmed of some fat and scored. I try to get my hands on this prep job when I can, then I render the trimmings, getting usually a cup or more out of a case. I stockpile this fat, and if I want some for home, I just take it. Right now I am really loving it with brussles sprouts. I trim and half the spouts, then smear the duck fat in a cold pan. I lay the sprouts cut side down into the pan, crank the heat to high, then when they just start to brown, throw the pan in a hot oven. A few minutes later, take em out, add shallots, and more duck fat (it gets sucked into the sprout in the oven), then deglaze with miso broth, shake em around for a few seconds, check salt, pepper, and good to eat. They melt. I can't understand how people just boil and eat b sprouts.

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